Breaded Chicken Cutlets with Deconstructed Guacamole

Breaded chicken cutlets cooked in a skillet topped with everything I normally add to my guacamole – sliced avocado, tomatoes, cilantro, red onion and lime juice. Some jalapeño slices on top would be great!

Baked Chicken Cutlets with Deconstructed Guacamole

We eat chicken a few times a week, out of all of my chicken recipes, I probably make this one the most!

This was one of those meals that came together by cleaning out my fridge. Don’t you love those nights? It almost makes me feel like I’m on Chopped, without the cameras, strange ingredients or time limit. I seasoned the chicken with some Latin spices and loved how this turned out. You could even serve it over some chopped lettuce to make it a big salad. Perfect for weeknight cooking, hope you enjoy!

Baked Chicken Cutlets with Deconstructed Guacamole

Breaded chicken cutlets topped with everything I normally add to my guacamole – sliced avocado, tomatoes, cilantro, red onion and lime juice. 7 Smart Points • 286 calories
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Breaded Chicken Cutlets with Deconstructed Guacamole

5
Freestyle Points
286
Calories
Total Time: 30 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: American
Breaded chicken cutlets cooked in the skillet topped with everything I normally add to my guacamole – sliced avocado, tomatoes, cilantro, red onion and lime juice.

Ingredients

For The Chicken:

  • 2 8 ounce boneless chicken breasts, cut in half lengthwise
  • 1/4 teaspoon seasoned salt, such as adobo seasoning
  • 2 large egg whites, beaten
  • 1/2 teaspoon sazon, homemade or packaged
  • 1/2 cup seasoned breadcrumbs
  • 1 -1/2 tbsp olive oil

For the Deconstructed Guacamole:

  • 4 ounces avocado, from 1 small Hass
  • 1 cup grape tomatoes, halved
  • 1/4 cup slivered red onion
  • 1/4 cup cilantro leaves
  • 1/4 teaspoon kosher salt and black pepper
  • 1/4 teaspoon cumin
  • juice of 1/2 lime
  • 4 lime wedges for serving

Instructions

  • Season cutlets with seasoned salt. Place bread crumbs in a shallow bowl. In another bowl beat egg whites sazon together. Dip chicken cutlets in egg whites, then breadcrumb mixture, shaking off excess.
  • Heat a large nonstick frying pan on medium heat. Add the olive oil. When hot add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through.
  • In a large bowl combine the avocado, red onion, tomato, cilantro, salt, pepper, cumin, and lime juice. Gently toss and serve over the chicken with additional lime wedges.

Nutrition

Serving: 1piece chicken, 1 oz avocado plus toppings, Calories: 286kcal, Carbohydrates: 12g, Protein: 31g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 83mg, Sodium: 568mg, Potassium: 0mg, Fiber: 3g, Sugar: 1g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 5
Points +: 7